Artichokes

Springtime in Castroville, a sleepy town on the Monterey coast nicknamed “The Artichoke Center of the World,” brings young and tender artichokes.

Clean artichokes removing the stems and setting them aside. Combine breadcrumbs, garlic, parsley, red pepper flakes, Parmigiano, salt, black pepper and a generous glug of EVOO. Pack the stuffing mixture between the leaves. Place chokes in a pot and top with a little more EVOO. Meanwhile, clean, trim and peel the stems and add them to the pot. Cover and braise in a combination of white wine, chicken or veggie stock, freshly squeezed lemon juice and a little bit of water. Some of the stuffing will end up in the braising liquid. This is a good thing. When the chokes are done, be sure to reduce the liquid which turns into a delicious sauce to spoon over the finished artichokes.

Buon appetito!